GFCF Pineapple Banana Muffins

GFCF Pineapple Banana Muffins

1 1/2 cups GF Rice Flour Blend*
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
1/4 tsp RealSalt
2 large eggs, beaten
1/2 cup Sucanat
1/4 cup rice milk
1 tsp vanilla extract
1/2 cup coconut oil, melted
2/3 cup crushed pineapple, drained
2 c well-mashed ripe banana

Preheat oven to 350 degrees.

In a large bowl, whisk together Rice Flour Blend, baking powder, baking soda, xanthan gum, cinnamon, and RealSalt.

In a smaller bowl, whisk together eggs, Sucanat, rice milk, vanilla extract, and coconut oil.

Stir wet ingredients into dry ingredients, mixing just until incorporated. Gently stir in pineapple and banana.

Grease muffin tins or line with foil (not paper) liners. Fill 2/3 full.

Bake 15-20 minutes for regular-sized muffins or 10-12 minutes for mini-muffins, until toothpick inserted in center of muffin comes out clean.

Remove muffins from tins and cool on wire racks.

*Rice Flour Blend

3 cups brown rice flour (I use Lundberg Farms)
3 cups white rice flour (I buy from our local Asian or Indian grocery store)
2 cups potato starch (not flour)
1 cup tapioca starch

Mix all ingredients together with a large whisk. Store in refrigerator or freezer. Whisk or shake before using.